Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/srep45092.pdf
Reference43 articles.
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3. Sollid, L. M., Qiao, S.-W., Anderson, R. P., Gianfrani, C. & Koning, F. Nomenclature and listing of celiac disease relevant gluten T-cell epitopes restricted by HLA-DQ molecules. Immunogenetic 64, 455–460 (2012).
4. Shan, L. et al. Structural basis for gluten intolerance in celiac sprue. Science 297(27), 2275–2279 (2002).
5. Shan, L. et al. Identification and analysis of multivalent proteolytically resistant peptides from gluten: implications for celiac sprue. J. Proteome Res. 4, 1732–1741 (2005).
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